I think I like even “bad” bread & butter pudding, it’s all comfy, like baby food
However, I can assure all the bread & butter pudding doubters out there that recipe is absolutely delicious and worthy enough to be served at your next special dinner.
It is VERY rich so it’s one of those special treats
One small thing before I give you the recipe – we didn’t eat this the evening it was made. We were all so full from the main course (a scrumptious basil parmesan chicken recipe I’ll post later) Consequently the custard set quite firm – like firm mousse. Let me tell you, it was still absolutely delish!
Oh, and as usualI have to apologise for the photo – those ‘whitish” bits around the side of the bowl – to the right? That’s the set custard.
- You will need about 200g of the bread of your choice. For this recipe I used the Italian leavened bread Panettone. It’s common in the shops at Christmas and I got these two in the after-Chrissy sales
It’s a light, kind-of dry cake/bread lightly flavoured with citrus and sultana. I know some people like to make their bread and butter pud with brioche or croissant – 2 more very rich options!
Good quality bread is a fine option.
- about 60g softened, unsalted butter. Do not use margarine for this recipe
- Your choice of jam, conserve or marmalade. I used peach jam for this one. Marmalade is a lovely option, as is apricot jam. The berry jams don’t really seem to work as well.
- 4 whole eggs and 2 extra egg yolks
- 1/4 cup of sugar
- 300ml cream
- 300ml full-fat milk
- some vanilla paste or extract if you fancy ( I did and added 1 teaspoon of vanilla paste)
Grease your baking dish and set the oven to moderate – about 375F/160C
I cut the panettone into slices about 2cm thick and spread them the butter and jam.
- I then put them in a single layer into the baking dish.
- To make the custard I whisked the eggs and yolks, sugar, cream, milk and vanilla up in the blender. This was then tipped over my slices of buttered and jammed panettone.
- The panettone/bread will bob up to the surface, don’t worry about it. Push it down a couple of times to make sure it’s able to soak up the custard and then leave it, in the ‘fridge for a few hours. The bread will suck up the custard nicely and will be sodden. The bits that are sticking up glaze in the oven and make the pudding delicious.
- I think I baked this for about 40 minutes. It was golden and firm but the custardy bits were still wobbly. Like I said thought, it all firm up after being in the fridge overnight.
Perfectly lovely on its own, even more luscious with extra cream and some poached or stewed fruit, or maybe fresh raspberries if you’ve got any
12 Comments
January 12, 2009 at 8:55 am
Hot cross buns also work well. (And the Easter stuff has already hit the shops around here!)
January 12, 2009 at 1:04 pm
Good call – a nice quality one would make a very nice pud. I saw them in the IGA last night too and I did a double-take, couldn’t believe it
January 15, 2009 at 1:54 pm
Oh that sounds so comforting! Just what I need to nurse this horrid cold
January 15, 2009 at 2:13 pm
Oh my goodness! I had an awful cold…NOW I have an infection behind my toenail. 2009 is off to a bad start for me LOL
You do need some comfort food when you’re ill, you can pretend you’re a little girl again
Take care of yourself my friend xx
January 16, 2009 at 1:41 pm
well that looks and sounds delicious, will have to try it. my husband adores bread & butter pud. hope you are still enjoying your new job. I too now have a new job.
January 16, 2009 at 2:28 pm
New job! What new job??
I hope your dear husband does enjoy the pudding – pass on my regards
The job is great, very different to what I was doing. It’s a long way to drive though!
January 18, 2009 at 7:42 am
Mmm mmmm mmmm. Peaches baked in bread is a recipe for trouble. This would make a nice brunch dish!
January 24, 2009 at 9:36 pm
My husband loves Bread Pudding as well panettone and marmalade – so I will be making this for him when he returns from a business trip later this week. I’ve never thought to put marmalade in bread pudding – thanks for the idea!
January 25, 2009 at 11:39 am
Cheers for that
Marmalade is lovely in this pud. If you use panettone it really complements the citron in the bread.
Hope it works out well for you!
January 26, 2009 at 11:31 pm
New job? What new job? Are u still teaching the lovely gentlemen at the community center?
Yums.. Anyway that makes the 3 of us, sick early in the year.. Hope the rest of the year is better!
How’s the toe by the way? Fungus? Or in grown? (apologies to ur readers.. )
January 26, 2009 at 11:33 pm
Sorry that part of the comment looked wierd, I think I meant
“yums.. the bread pudding looks delicious!”
January 27, 2009 at 9:09 pm
heehee, it was a bit funny my dear happygrub – weird but funny
It’s all echoey…
xx
Yep, new job. I’ve moved on to an Aboriginal & Torres Strait Islander adult training college. I’m in the hospitality department. There are also accredited courses in IT, horticulture, community studies etc. Challenging job, but early days yet.
My poor toe!!! In-grown I’m afraid, didn’t see it coming until it was too late – the infection happened VERY quickly. Cleared up with a bit of rest and antibiotics. Still on things medical LOL – I’m still deaf in one ear from the sinus infection I had a couple of weeks ago, that is very disconcerting I can tell you
Take care